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RUSTY5
Toasted with roasted yellow pepper and chives pesto
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Ingredients
Directions
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Roast the sandwiches and cut 4 molds from each slice.
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Preheat the oven grill and place the pieces of paprika on a baking sheet. Roast the peppers until the skin looks blackened.
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Place in a bowl, cover with foil and allow to stand for about 10 minutes. Rub the skin of the peppers off in a bowl with cold water and cut the flesh into wide strips.
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Spoon with 1 tablespoon of oil and the lemon juice. Season with salt and pepper.
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Puree the 12 sprigs of chives, parsley, 3 tablespoons of olive oil, lemon zest, garlic, cashew nuts and cheese into a thick pesto.
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Sprinkle the toasts with the peppers and some chives pesto. Garnish with sprigs of chives.
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Nutrition
100Calories
Sodium0% DV0g
Fat12% DV8g
Protein4% DV2g
Carbs1% DV4g
Fiber0% DV0g
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